Notes: An uncommon rice dish for holidays.
1 ½ cups uncooked long grain white rice
1/3 cup vegetable oil
½ cup water
6 sprigs parsley
2 Tbsp chopped cilantro
3 large Romaine lettuce leaves
2 peeled (canned) green chilies
1 clove of garlic
3 cups chicken broth
salt to taste
Cook the raw rice in a skillet over high heat until it is a golden color. (Stir contantly to keep from burning it.) Remove from heat and set aside.
Put in a blender the water, parsley, cilantro, lettuce, chilies, scallions and garlic. Blend until smooth. Add this mixture to the rice and cook over high heat until the rice is almost dry. Add the chicken broth and salt to taste. Cook on medium heat until small air holes appear in the surface of the rice, about 15 minutes. Cover and cook another 5 minutes, then turn off the heat and let the rice continue cooking in its own steam for 20-30 minutes.